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Southwest Vegeterian Bake

This hearty, creamy, and flavorful casserole is perfect for vegetarians, naturally gluten-free, and so satisfying you won’t miss the meat. It is easily made with pantry staples and can be easily customized for dietary preferences.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Video

Ingredients
  

  • ¾ cup uncooked brown rice
  • 1½ cups water
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes and green chiles, drained (10 oz)
  • 1-2 cups shredded cheddar cheese (or Mexican cheese blend), divided
  • 1 cup salsa
  • 1 cup sour cream (plant-based works for dairy-free)
  • ¼ tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1½ tsp ground cumin
  • 1 tbsp chili powder

Method
 

  1. Cook the Rice: In a small saucepan, bring the rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C).
  3. Assemble the Casserole: In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, salsa, sour cream, 1 cup cheese and spices. Transfer the mixture to a 9×13-inch baking dish coated with cooking spray.
  4. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the casserole with remaining shredded cheese, and bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  5. Rest and Serve: Let the casserole stand for 5-10 minutes before serving. Garnish with your favorite toppings like avocado, tomatoes, cilantro, or sour cream.

Video